Go Back

Longhorn Steakhouse Parmesan Chicken Copycat Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 585 kcal

Ingredients
  

  • 4 skinless/boneless chicken breasts pounded to 3/4 inch thick
  • 1/2 cup all-purpose flour
  • 1 tsp granulated garlic powder
  • 1/2 tsp pepper
  • 1 tsp salt 
  • 1 ziplock bag

For Frying the Chicken

  • 2 tbsp olive oil or vegetable oil
  • 2 tbsp butter
  • 2 tbsp lemon juice
  • 3 tbsp Worcestershire sauce

For the Garnish Toppings

  • 1 cup Panko bread crumbs  or butter-flavored crackers
  • 5 tbsp butter
  • 3/4 cup provolone and cheddar cheese combined
  • 6 tbsp ranch dressing with buttermilk
  • 3/4 cup parmesan cheese, grated
  • 2 tsp garlic, fresh or granulated powder

Instructions
 

For Cooking the Chicken

  • First, prepare the chicken. Slice the chicken breasts around 3/4 of an inch lengthwise, pound if needed.
  • Place them in a ziplock bag and add the flour, garlic, salt, and, pepper. Shake it until the chicken is coated.
  • Preheat the oven to 200°.
  • Heat a large frying pan, adding the butter and oil on medium heat. Then add the Worchestershire sauce.
  • Saute and sear the chicken breast on both sides, cooking them until the meat is no longer pink inside, about 3 to 5 minutes on each side.
  • Place the cooked chicken on a parchment-lined cookie sheet, and place it in an oven to keep it warm at 200 degrees.

For Preparing the Topping and Cheese Crust

  • Combine the panko with the minced or granulated garlic. Stir in the melted butter and set aside.
  • Remove chicken from the oven and change the oven to broil mode- low heat.
  • Combine the chopped parmesan, combined cheddar and provolone, and the buttermilk ranch dressing in a small bowl.
  • Microwave for 30 seconds or until cheese is melted but still a little lumpy. Using a spoon, spread the mixture on top of each piece of chicken. Top with the panko breadcrumb mixture.
  • Broil on low until golden brown around 2 minutes or more until it started to turn crispy brown.
  • Serve hot, and enjoy.

Notes

  • Always use boneless chicken breast and slice it lengthwise 3/4 of an inch thick. Use fresh chicken, not frozen chicken. 
  • You can make this chicken very spicy by adding cayenne pepper to the panko topping if you love a little heat.
  • If you choose to use granulated garlic, make sure it's garlic powder and not garlic salt. Otherwise, this recipe is too salty.